
Eggplants have to be my new favorite “different” veggie. Just recently, I’ve discovered how to properly prepare eggplants so that they are not bitter, but soft and buttery instead. If all you can find are the teardrop shaped deep purple specimens, they can go from bitter to gussied up for the pan in no time. The trick is to salt out the bitterness.
Cut your eggplant in half, lengthwise, sprinkle on salt to cover the flesh which is now exposed. Place the two halves, cut side down, on a cookie rack (you can also balance them on two short glasses or cans if you don’t have a baking rack). The idea is to let the eggplant release water. The water carries the bitterness with it. Leave the eggplant to sweat while you make a cup of joe or tea.
Water should have accumulated underneath the eggplant by now (give them about 15 minutes). Wash off the surfaces with just a tiny bit of running water, then pat dry. There, eggplant ready to dice! You can apply the exact same method to zucchini squash.
- olive oil
- 1 purple eggplant, diced
- 1 zucchini, diced
- 1 small yellow onion, thick slices
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 3-4 roma tomatoes, diced roughly
- sea salt
- fresh cracked pepper
- 1 lemon
Here is how I made this dish… Sauté diced eggplant in olive oil. Add sea salt as you turn the cubes over. Just as the eggplant starts to soften and has a bit of golden color to it, remove it from the pan and set aside on a plate. Sauté the onion, garlic, zucchini, and red bell pepper until the onion and garlic are golden. Add the tomatoes, salt and pepper. When the tomato skins start separating from the flesh, add the eggplant to the pan again. Adjust the seasoning if required. Juice the lemon over everything, then turn off the heat – it’s ready!
Serve the veggies with some rice or what ever else is on the menu, today it was baked samosas. This is a great way to get some veggies, including eggplant, to the family dinner table.
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